Riskrem (Norwegian rice cream with red berry sauce)
No Norwegian Christmas table is complete without it: cold rice porridge folded through softly whipped cream with sugar and vanilla, with a bright red berry sauce spooned over the top. There is a little less cream here than usual and all the fruit is real, so it stays light and clean-tasting.
- Time
- 65 min (15 prep + 50 cook)
- Servings
- 4
- Per serving
- 447 kcal
- Protein
- 8 g
Ingredients
Rice porridge
- 1/2 cup sushi rice, short-grain porridge rice (grøtris)
- 2/3 cup water
- 2 cups + 2 tbsp 1% milk
- a pinch salt
Riskrem
- 1 cup + 1 tbsp heavy cream, cold
- 1 1/2 tbsp granulated sugar
- 1 tsp vanilla extract, or vanilla sugar
Red sauce
- 1 1/4 cups strawberries, fresh or frozen
- 3/4 cup raspberries, fresh or frozen
- scant 1/2 cup water
- 3 1/2 tbsp granulated sugar
- 1 tbsp potato starch (potato flour), stirred into 2 tbsp cold water
Steps
- Bring the rice and water to a boil in a heavy saucepan and simmer until the water has almost gone, about 5 minutes. Add the milk and salt, bring to a simmer, cover and cook on the lowest heat for 40–45 minutes, stirring now and then, until thick and creamy. Spread it on a plate, cover and chill until completely cold, at least 2 hours.
- Meanwhile make the sauce: simmer the berries, water and sugar for 5 minutes. Blend until smooth and strain out the seeds if you like. Taste, and add a spoon of sugar if the berries are sharp. Off the heat, stir in the starch mixture a little at a time and return it to a gentle heat just until it thickens; do not let it boil, or it goes grey and stringy. Chill.
- Whip the cream with the sugar and vanilla until soft and airy, then loosen the cold porridge with a fork and fold it gently into the cream.
- Spoon into bowls and pour the sauce over. Keep any leftovers covered for up to 2 days in the fridge; fold them through again before serving.
Good to know
Can I use leftover or ready-made porridge?
Yes, that is how most Norwegians do it: leftover Christmas porridge is exactly what riskrem is for. Use about 2 cups of cold porridge and skip step 1.
How much cream is classic?
Usually 1 1/4 cups to the same amount of porridge, which is a little richer, for about the same score.
Hide an almond?
Stir in one whole blanched almond before serving. Whoever finds it wins the Christmas marzipan pig.
Alternative
Per
- Calories
- 145
- Protein
- (7%)
- 3 g
- Fat
- (49%)
- 8 g
- Carbohydrates
- (44%)
- 16 g
- of which sugar
- 9 g
- Fiber
- 1 g
- Sodium
- 53 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1788 kcal goes into the pot and 1463 g of ingredients comes out as about 1230 g of food: 145 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.